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Aubergine Lemon Dip with Tahini

Ingredients

large aubergine (eggplant)

4 tbs

lemon juice

2 tbs

tahini

1 tbs

vegetable oil

4 tbs

chopped parsley

1 clove

crushed garlicand seasoning to taste

tomato and lemon slicesto garnish

Preparation

Pierce the skin of the aubergine, and bake in the oven at 200*C, 400*F or Gas Mark 6 for 50-60 minutes, or until the skin is black and the inner flesh very soft.

When cool enough to handle, cut the aubergine in half, scoop out the flesh and mash well in a bowl.
Add the tahini, lemon juice, vegetable oil, parsley, garlic and seasoning and mix thoroughly to make a smooth paste.

This is best done in a blender for a smoother dip.
If necessary, thin the mixture with more lemon juice.

Recipe group: Lunch.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from Robert and Gina Fraser - vswa@ivu.org - Perth, Western Australia was inserted by Renato Pichler / 2002-04-30 22:27:35

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